Combine the lime juice, ume plum vinegar, oil, chili garlic sauce, ginger, Thai basil, mint, cilantro and honey in a food processor or blender. Process/blend until smooth. Makes 8 oz.
Marinate the chicken breasts in half the dressing for 1-3 hours. Grill or broil as desired. Slice or chop and set aside.
Cook rice noodles according to package directions. Drain, rinse with cold water. This should yield about 4 cups cooked noodles.
In a large bowl, combine the veggies, cooled rice noodles, and sliced chicken. Toss with as much of the remaining dressing as desired. Add salt to taste. Serve at room temperature or chilled
This salad takes inspiration from many trips to my kids’ favorite Vietnamese noodle restaurant. With herbs, fresh veggies and marinated chicken breasts, it’s a filling main course salad that is a little different.
This recipe for Fresh Chili Garlic Sauce can be used.